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Rosemary Focaccia Bread

Rosemary Focaccia Bread

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You’re going to love this simple traditional rosemary focaccia bread. It’s light, crispy on the outside and soft on the inside. The bread is loaded with fresh rosemary, flaky sea salt and of course olive oil. Use this bread to make Italian inspired sandwiches, or as a side dipped in balsamic vinegar. Bread comes together in less than 4 hours or can be prepped to make ahead. 

Ingredients

Units Scale
  • 2 cups warm water (approx. 110˚F)
  • 2 teaspoons granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 4 cups (approx.) unbleached bread flour
  • 2 teaspoons salt
  • 3 Tablespoons olive oil, divided
  • butter for greasing
  • flaky sea salt
  • 2 sprigs of fresh rosemary

Instructions

  1. In a large bowl add warm water, yeast, and sugar together, let rest 8-10 minutes until mixture is frothy.
  2. When yeast is ready add 3 cups of the flour and using a fork bring the dough together until shaggy. Add another 1/2 cup of the flour and the salt.  Mix to combine.
  3. Turn the dough out onto a floured work surface and knead the dough using the last 1/2 cup of flour as necessary (if you need more flour use 1/4 cup extra at a time). The dough should be pliable, soft and slightly sticky but not sticking to you. Knead the dough for approx. 6-8 minutes until smooth, and when poked with your finger will spring back. Roll dough into a ball.
  4. In a large clean bowl coat the bowl with oil, add the dough and pour 1 tablespoon of the oil all over the dough. Cover with plastic wrap, a damp towel, or a shower cap. Let dough rest in a warm draft free place until doubled in size, approx. 1-2 hours.
  5. Meanwhile grease a 9×12 baking pan with butter. Add 1 tablespoon of the oil to the pan and set aside.
  6. Once dough is doubled in size, punch dough down and place in the prepared pan. Stretch the dough out to fit the pan and press out any extra air. Cover with plastic wrap and let rest until doubled in size approx. 30-40 minutes.
  7. Meanwhile, preheat the oven to 425˚F.
  8. Once dough is doubled in size, sprinkle rosemary all over the top and the remaining 1 tablespoon of olive oil. Using your fingers (you may want to oil your fingers too) press them straight into the dough to create dimples throughout the dough, making sure to press all the way to the bottom of the pan.
  9. Sprinkle the top with flaky sea salt.
  10. Bake in the middle of the oven for 25-30 minutes until golden and crisp. Let the bread rest in the pan for 5 minutes before removing.
  11. Serve warm or at room temperature.

Notes

Sizes: You can make focaccia in many different sizes. Some options are:

  • Two 9″ pie plates, or two 9″ square pans.  Divide the dough in half and follow the recipe as directed.
  • For a thinner focaccia use a baking sheet.

Make Ahead: You can also prepare your bread the day ahead and bake it fresh the following day. Simply follow the instructions to step 6 and place your prepared dough into the fridge for up to 18 hours. Then the following day pull your dough out and let it rest at room temperature for 20-30 minutes and continue to step 7. 

Nutrition

Keywords: Rosemary Focaccia Bread, Appetizer, Bread, Italian Bread

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